Directions

Prep:
1. Cut away skin from the pork shoulder, leaving a 1/8-inch layer of fat.
2. Chop rosemary.
3. Using a mortar and pestle or flat side of a knife, mash together garlic and salt to form a paste.
4. In a bowl combine garlic paste, olive oil, rosemary, mustard, and black pepper.
5. Rub mixture all over pork and transfer to roasting pan.
Make:
1. Preheat oven to 325 and let pork come to room temperature.
2. Place pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until meat is tender (reaches 180 on a meat thermometer), 3-4 hours. Let rest 10 minutes before slicing and serving.

Notes

This recipe takes some time but it's the best pork roast we've ever tasted!

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